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Pantry-and-Fridge Vegetarian Pasta Recipe

Living alone, I’ve had to adapt to cook for myself and cook everyday or else, I quite literally won’t eat! So, this recipe is a really simple pantry-fridge pasta recipe that I whip up whenever I don’t feel like delving into a culinary journey and it’s based off of ingredients you most likely already have! 

Total Time: 1hour15minutes 

Active time: 1 hour


-Boxed pasta, whatever kind you like/have (I typically use rigatoni or bucatini) 

-1 can of tomato sauce (I use Hunt’s) 

-3 tablespoons olive oil

-1 onion, diced 

-2 garlic cloves, minced 

-Your squash-y vegetable of choice, I like using a zucchini and a squash, cut into rounds (an eggplant works just as well, cube if using) 

-Sliced mushrooms 

-Sliced black olives 

-A dash of milk or heavy whipping cream (optional)


-Black pepper 

-Basil seasoning 

-Red pepper flakes 


  1. Bring a pot of water to a boil with abundant salt and some oil, then add your pasta to it and allow it to cook to your level of preference. 
  2. In another pot, allow the olive oil to heat on medium heat then sweat the diced onions and minced garlic, allowing them to marry and the onion becomes translucent. 
  3. Add your veggies of choice along with the mushroom and olives into the pot and cook them down, seasoning the contents of the pot with salt, pepper, and basil seasoning.
  4. Once cooked down, add your can of tomato sauce and your dash of dairy to help lighten and cut through the acidity, and season further with salt, pepper, and basil. Turn down the heat to low. 
  5. Once your pasta is cooked to your preferred level, add a ladle of pasta water into the sauce then drain the past, adding it into the pot and mixing it with the sauce. 



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